We've had this convo before.
It's one of those peasant dishes where a filling, wholesome meal is made out of cheap ingredients. Sort of in the Boston Baked Beans, Cassoulet manner.
It is a Channel Islands dish comprised of dried beans soaked for best part of a day, then put into your bean jar, basically a casserole dish, with onion, bayleaf pork trotter (I use a hock because ewwww.) And or shin, thyme, bouquet garni stuck in a low oven for 6 to 12 hours and then served with crusty bread and butter.
In days gone by the local bakers would put peoples bean jars in their ovens after the evening bake and they would cook in the residual heat. The bean jar would be collected the next day and the cooking finished off.
Every house has their own version of the recipe which has been handed down generation after generation.
It's known for being 'windy' so on hearing that a colleague has had bean jar it's de rigueur to make jokes about opening windows etc.
It's normally a winter dish but I just fancied some.
)
